Grammy's Kitchen · Chicken Curry · Basic Chicken Curry
One of 171 chicken curry recipes we measured
182 cooks on www.thespruceeats.com rate it 3.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.
| this recipe | typical | |
|---|---|---|
| liquid | 35% | 47% |
| fat | 5% | 3% |
| aromatics | 32% | 17% |
| salt | 0% | 1% |
| vegetables and beans | 81% | 24% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 54 g | 1/4 cup vegetable, canola, or sunflower oil |
| 300 g | 2 large onions (sliced thin) |
| 822 g | 2 large tomatoes (diced) |
| 17 g | 2 tablespoons garlic paste |
| 6 g | 1 tablespoon ginger paste |
| 4 g | 2 teaspoons coriander powder |
| 2 g | 1 teaspoon cumin powder |
| 1 g | 1/2 teaspoon turmeric powder |
| 1 g | 1/2 teaspoon red chili powder |
| 4 g | 2 teaspoons garam masala powder |
| 1021 g | 2 1/4 pounds (1 kilogram) chicken pieces of your choice (skin removed) |
| 355 g | 1 1/2 cups hot water |
| Chopped fresh coriander (cilantro), for garnish |
Method: 9 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this with chicken thighs, de-skinned and boned, cut into chunks. I used sweet onions, but I missed the part about draining them on paper towels before processing them - I don't think it hurt since it all goes back into the pan. I didn't have nice vine-r” — a cook
“This was my first Indian curry and it came out very well. I only had a little over a pound of chicken so I halfed the recipe and used coconut milk instead of water. I garnished with a wedge of lime and it made all the difference. It's a great mellow curry for ” — a cook